FOOD PRODUCT AND COATING

The coating can have a low-sweetness perception. During manufacturing and processing, the coating maintains a flowability to allow a glaze state of the coating to be applied to a food. Upon cooling, the glaze state of the coating forms a glass state that provides a low-sweetness impact which facilit...

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Bibliographische Detailangaben
Hauptverfasser:	JENSEN, MICHAEL, BERMUDEZ LOPEZ, JENNY, VIVIANA, MATHEWS, JACQUELINE, FLETTER, KIRSTEN, JOHNSON, CLINTON, L
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The coating can have a low-sweetness perception. During manufacturing and processing, the coating maintains a flowability to allow a glaze state of the coating to be applied to a food. Upon cooling, the glaze state of the coating forms a glass state that provides a low-sweetness impact which facilitates application of savory taste perceptions. L'invention concerne le revêtement qui peut avoir une perception peu sucrée. Pendant la fabrication et le traitement, le revêtement maintient une fluidité pour permettre à un état de glaçage du revêtement d'être appliqué à un aliment. Lors du refroidissement, l'état de glaçage du revêtement forme un état de verre qui fournit un impact peu sucré qui facilite l'application de perceptions de saveur salée.